Thai Eggplant

Thai basil has a sharper flavor than sweet basil with a slight anise or licorice flavor. THAI FRIED EGGPLANT WITH BASIL The key to this recipe is speed.

Garden Answers Plant Identification App Thai Eggplant Asian Vegetables Vegetables

You will also find the long skinny light purple ones in many markets around the US.

Thai eggplant. Its leaves are long and narrow and hold up well to. Its a dinky little eggplant man and if you lop off the top and quarter them they make a great ingredient in many dishes. The closest to its American cousin is the skinny long and green one.

Thai eggplants come in a variety different sizes and colors. Thai eggplants thrive in tropical climates and have a. Squat green golf ball-sized Thai eggplants differ from their larger purple cousins in more than just appearance.

Add the eggplant and cover with foil. This south-east Asian variety is very popular in Thai and Vietnamese cooking and is a common home garden vegetable. Eggplant - Thai Round Green.

They soften in a matter of minutes absorbing a tasty sauce thats easy to customize. What is a Thai eggplant. Native to Thailand these eggplants range from the round green variety to slender elongated Thai yellow eggplant or Thai white eggplant.

It is commonly the size of a golf ball or smaller and more or less round in shape although oblong ones are also available. The texture and taste are the same. The vegetables need little more than a quick toss in wok.

Producing round light green white variegated striped fruit about 5cm in diameter they may be eaten raw but often included in a variety of dishes particularly stir-fry. Thai basi l and the eggplant itself add a bitter element. Thai eggplant varieties may be purple white red or green and are smaller than other eggplant varietals.

Thai eggplant ranges in colour from all green to green and white stripped to white purple or yellow. For best results use to use firm unblemished pale purple Chinese. Preheat your oven to 425.

Harvest - 80 days Selection. Place the oil into the bottom of a cast iron skillet tilting to coat. Roast for 10 minutes then remove them from the oven and flip over.

In Thailand they are often eaten raw in salads with their tender but crunchy texture intact or they are simmered in quick-cooking curries. The flesh is white with many small seeds.

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